Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • 1 bunch arugula, rinsed and dried, stems trimmed
  • 2 Tbs. red-wine vinegar
  • 8 slices ripe tomatoes
  • 8 slices country bread
  • 1-½ tsp. minced garlic
  • 1 Tbs. pine nuts
  • Scant ½ cup extra-virgin olive oil
  • + 7 more ingredients
    • 4 thin slices provolone cheese
    • 1 large globe eggplant (about 2 lb.)
    • Olive oil
    • Salt
    • Salt to taste
    • ½ tsp. fresh thyme leaves
    • ¾ cup loosely packed fresh basil leaves

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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